This fast and easy appetizer uses the famous sauce from your Huevos Rancheros breakfast as the spicy component on these mini tacos. So easy and fast to prepare.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course Starter
Cuisine General
Servings 2
Calories 11kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Make your Ranchero Sauce. Get the recipe here: Ranchero Sauce
Mix the coleslaw mix with the rice wine vinegar and sprinkle with salt and pepper. Put to the side.
Heat two large skillets sprayed with cooking spray. In one, add the shrimp, taco seasoning and a sprinkle of salt and a few grinds of fresh black pepper. Cook the shrimp until cooked through (about 5 minutes total). Flip the shrimp at about 3 minutes.
In the second skillet, add four tortillas at a time and cook about two minutes on each side to get warm and crisp up slightly. Cook two batches.
Assemble your mini tacos. On each tortilla, add a couple of slices of the sliced avocado, top with two shrimp and top with a heaping tablespoon of the coleslaw. Drizzle on the ranchero sauce. Serve on a platter with lime wedges. Enjoy.